Chocolate Cherry Upside Down Cake

This Chocolate Cherry Upside Down Cake brings together dessert nostalgia and a rich cocoa punch. Its gooey cherry topping melts right into the chocolate crumb seeping sweetness into every bite. The entire cake is ready in about an hour making it a showstopper for last minute get togethers or special celebrations. All you need is a handful of kitchen staples and a bit of patience while it bakes.

Ingredients

• Cherry pie filling: brings sweetness and that glossy upside down topping look Choose a brand with whole cherries for lots of fruit
• Unsalted butter: melted soaks into the brown sugar and cherries for rich depth Look for real butter not margarine
• Brown sugar: deepens the caramelization at the bottom light brown is preferred for balanced sweetness
• Box chocolate cake mix: keeps it simple but do seek one with cocoa high in the ingredients list for best flavor
• Eggs: give structure and richness Use large eggs at room temperature for creamy batter
• Vegetable oil: ensures the cake stays moist and tender Use a neutral oil like canola or avocado
• Water: loosens the batter and is key for softness Cold filtered water works best
• Vanilla extract: rounds out all the flavors opt for pure vanilla if you can for the best aroma

Step-by-Step Instructions

Prepare the Topping:

Pour melted butter into your greased pan spreading to cover every corner Sprinkle the brown sugar over the entire bottom pressing gently so it absorbs some butter Spoon the cherry pie filling evenly taking care to get cherries in every slice

Make the Cake Batter:

In a large bowl combine the chocolate cake mix eggs oil water and vanilla Use a hand mixer or whisk Beat until the batter is glossy and barely any lumps remain Scrape the sides and bottoms so no dry pockets are left

Assemble the Cake:

Gently pour the batter over the cherry mixture Use a spatula to carefully smooth it out Do not mix the layers The batter should completely cover the cherries

Bake:

Move the pan into your preheated 350 degree oven Bake for 35 to 40 minutes Check doneness by inserting a toothpick in the center It should come out with just a few moist crumbs

Cool and Invert:

Let the cake rest 10 minutes in the pan so the juices settle Place your serving platter or tray over the pan With protected hands gently flip them together Tap lightly if needed and slowly lift the pan The cherries should be glistening on top

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Storage Tips

Once cooled leftovers keep best in an airtight container at room temperature for up to three days If you want an even fresher taste refrigerate slices and bring back to room temp before serving You can also gently rewarm pieces in the microwave for that just baked gooey texture

Ingredient Substitutions

No cherry pie filling on hand Swap in blueberry or strawberry for a summery take If you are out of cake mix try your favorite homemade chocolate cake batter instead Butter can be replaced with coconut oil for a hint of tropical flair

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Serving Suggestions

Dress each slice with vanilla ice cream or a generous spoonful of soft whipped cream For extra decadence drizzle warm chocolate sauce or sprinkle a little chopped toasted pecans Family gatherings or potlucks are the perfect reason to share this treat

Cultural Context

Upside down cakes have been a beloved part of American baking since the early 1900s with pineapple versions leading the trend This cherry chocolate twist tips its hat to tradition but adds a bakery style upgrade thanks to the convenience of cake mix

Recipe FAQs

→ What kind of cherries work best for this dessert?

Canned cherry pie filling is recommended for consistent sweetness and texture, but you can also use homemade cherry compote if desired.

→ Can I use a different cake mix flavor?

Yes, you can swap the chocolate cake mix for vanilla or yellow cake mix for a change in flavor, though chocolate pairs especially well with cherries.

→ Do I need to cool the cake before inverting?

Let the cake cool for about 10 minutes. This helps the topping set slightly so the cherry layer stays on top when you flip it out of the pan.

→ How should I serve this dessert?

It's delicious served warm or at room temperature. Top with ice cream or whipped cream for extra indulgence.

→ Can I make this ahead of time?

Yes, you can bake and cool it ahead. Store covered at room temperature for up to three days; reheat briefly before serving if desired.

→ How do I prevent the cake from sticking when I invert it?

Be sure to generously grease your baking pan and allow a short cooling period before flipping. Running a thin knife around the edges can help release the cake easily.